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Savory Irish Ground Beef and Cabbage Skillet

A rustic one-pan dinner with browned lean ground beef, tender wilted cabbage, and diced tomatoes simmered in a Worcestershire-spiked cooking liquid with Irish-inspired herbs in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Irish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef lean preferred to prevent a greasy finished dish
  • 1 medium head green cabbage cored and chopped into 1-inch pieces; or one 14oz bag coleslaw mix
  • 1 large yellow onion diced
  • 2 large carrots grated or thinly sliced; optional
  • 3 cloves garlic minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme or dill
  • 1 tbsp Worcestershire sauce plus extra to taste at serving
  • 1 can (14.5 oz) diced tomatoes undrained; juices are part of the cooking liquid
  • 0.25 cup beef broth added only if the pan looks dry during simmering
  • 2 tbsp fresh parsley chopped, for finishing
  • sour cream or malt vinegar optional for serving

Equipment

  • Large deep skillet or Dutch oven with tight-fitting lid
  • wooden spoon or spatula

Method
 

  1. Cook the ground beef in a large deep skillet over medium-high heat, breaking into crumbles, until fully browned. Drain excess fat.
  2. Add the diced onion and carrots if using. Sauté for 3 to 5 minutes until the onion is translucent. Add garlic and cook for 1 minute until fragrant.
  3. Sprinkle the salt, pepper, paprika, and dried herbs over the hot beef mixture. Stir constantly for 30 seconds to toast the spices.
  4. Add the chopped cabbage, undrained diced tomatoes, and Worcestershire sauce. Stir to combine until the cabbage begins to wilt.
  5. Reduce heat to medium-low. Cover with a tight-fitting lid and simmer for 12 to 15 minutes, stirring once or twice. Add beef broth if the pan looks dry.
  6. Test the cabbage with a fork. It should be tender with a slight bite. Cook an additional 5 minutes uncovered for fully softened cabbage or to reduce excess liquid.
  7. Stir in fresh parsley. Taste and adjust seasoning. Add extra Worcestershire or malt vinegar for a sharper finish. Serve hot.

Notes

Spice Toasting: Stir the paprika and dried herbs into the hot beef mixture for 30 seconds before adding liquid. This step develops significantly more flavor than adding spices directly to simmering liquid. Lid Seal: The tight lid is essential for generating the steam that softens the cabbage. If the skillet lid doesn't fit well, press foil against the rim before placing the lid. Too Much Liquid: Remove the lid for the final 5 minutes on medium heat to evaporate excess cabbage moisture. Coleslaw Shortcut: A 14oz bag of coleslaw mix replaces fresh cabbage with no chopping. Check tenderness at 10 minutes since the finer shred softens faster. Ground Lamb: Direct substitute for an authentic Irish flavor profile. Use same quantity and method. Storage: Refrigerate for up to 4 days. Flavors deepen overnight. Freeze for up to 2 months. Serving: Excellent over mashed potatoes, with Irish soda bread, or on its own for a low-carb meal.